- 1 1/2 cups fresh broccoli florets
- 1/2 cup fresh cauliflowerets
- 1/2 cup sliced carrots
- 1/4 cup water
- 1 cup cubed cooked chicken
- 6 cherry tomatoes, halved
- DRESSING:
- 2/3 cup vegetable oil
- 1/3 cup red wine vinegar
- 2 teaspoons honey
- 1 teaspoon minced fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.